I'm grateful and humbled to be among the recipients of this great scholarship. This award has made it possible for me to be one step closer to achieving my dreams and I am thankful for the opportunity.

Numiopre “Pamela” Roberts, School of Social Work, 2017-18 recipient of the Southern Management Corporation Scholarship

Preheat an oven to 350 degrees. Prepare a 1.5-quart casserole dish with a light layer of cooking oil.

Brush the squash halves with olive oil to coat the inside flesh. Turn each squash cut side down onto a baking sheet. Transfer to the oven and roast for 30 to 45 minutes, or until the squash’s flesh is tender when pierced with a fork.

Scoop out the squash’s flesh and transfer to a large mixing bowl. Add the yogurt, onion, and melted butter. Mix well, taking care to ensure the ingredients are evenly distributed. Season with pepper to taste.

Transfer the squash mixture to the prepared casserole dish. Top the squash with parmesan cheese. Bake for 25 to 30 minutes or until bubbly, and enjoy!

Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.

Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.

Once the oil has heated up, add pancake-size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.

Sauté the onion and garlic in the olive oil in a skillet over medium heat until the onion is golden brown. Stir in the zucchini, mushrooms, carrot, and green pepper.

Cook for five to 10 minutes or until the vegetables are tender, stirring occasionally. Stir the vegetables into the tomato mixture.

Simmer for 15 minutes, stirring occasionally.

Combine the ricotta, Parmesan, and mozzarella cheeses in a bowl and mix well.

Spoon 1 cup of the tomato mixture into an 8-by-12 baking dish. Layer with one half of the noodles, one half of the cheese mixture, and one half of the remaining tomato mixture. Top with the remaining noodles, remaining cheese mixture, and remaining tomato mixture. Sprinkle with black olives.